Tag Archives: dinner

kelseydo Nikujaga with Megumi-chan

This is the meat-and-potato stew of Japanese comfort food. We had quite a thunderstorm today so it was nice to have some mid-summer stew.

My friend Megumi came over to show me how to make Nikujaga, a very simple and delicious dish. Megumi is coming to visit me in Canada in about a month so I decided to show her pictures of wildlife in Canada: Moose, Grizzlies, Killer Whales, Cougars; just to scare the crap out of her before she comes! Of course I doubt we will get to see any of those animals. Hopefully Killer Whales! The rest I am happy to see in photos rather than real life. Anyways, Nikujaga.

Ingredients

Ingredients

Chef Megumi

Chef Megumi

All you need to make the dish is a little oil, dashi, soy sauce, sugar, salt, carrots, potatoes and pork. We also needed a little sake but I didn’t have any open bottles: if you can believe it. I’ve seen other recipes that call for green beans, shitake mushrooms and use beef instead of pork as well.

Fry up the meat with a little oil

Fry up the meat with a little oil

Add the veggies

Add the veggies

Add the seasoning: dashi, soy sauce, salt, sugar and sake

Add water, then seasoning: dashi, soy sauce, salt, sugar and sake

Cover the cooking meat and veggies with baking paper to seal in the steam and to ensure uniform cooking and flavour

Cover the cooking meat and veggies with baking paper to seal in the steam and to ensure uniform cooking and flavour

Ta-da! Nikujaga….

Itadakimasu!

Itadakimasu!

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kelseydo yakisoba

Yakisoba is a fried noodle dish that is super easy to make, really cheap, nutritious and delicious. Also, the grocery store near my house: Gyomu, practically caters to making this dish with its perfect packaging and  great deals. It’s also something I can easily make once I return home to remind me of Japan! It’s not a very authentic way to make it but it’s still really delicious.

Ingredients

Ingredients

I like to use eggplant, spinach and red pepper to get a lot of colour in the dish since the soba noodles are kind of a dull brown colour. Soba noodles are made of buckwheat, which despite the name, is not made of wheat at all-it is more closely related to sorrel or rhubarb. It’s safe for people to eat who have celiac disease or gluten allergies. 

It comes in these really convenient one portion bags and it is already partially cooked so its ready-to-fry. You can also buy raw soba noodles and boil them for a few minutes before adding them to the mix but they are finicky to get cooked right for this dish. The bags are 15 yen so it’s actually a lot cheaper than buying the raw soba noodles.

Soba

Soba

I fry the chicken first, in sesame oil with some garlic powder and chili powder. Once it’s cooked on all sides I throw in the chopped up vegetables.

Frying up some goods

Frying up some goods

Once the vegetables are almost cooked I add the noodles straight from the bag. The trick is to add two heaping tablespoons of Tonkatsu sauce on top of the noodles before you mix them in so that the noodles don’t stick together too much. You might also want to turn down the heat a bit when you first add the noodles as well. Once the noodles are cooked, only after a few minutes, it’s done! Whew, that was easy.

Add some sesame seeds on top. It tastes good, it’s healthy, and it always makes a dish look pro.

Voila

Voila

This isn’t really the most beautiful looking dish but it really is delicious. AND did I mention cheap?

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